1.
Terhemba NS, Ariahu CC, Yakum KN, Abuengmoh P, Nwatum IA. Triple Fortification Improved the Physicochemical Qualities of Soy-Chocolate Drinks. Am. J. Food Sci. Technol. 2025;4(1):11-20. doi:10.54536/ajfst.v4i1.4080